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New to the site

post #1 of 2
Thread Starter 

I've been lurking here for a few days, week\, whatever.

I'm a home cook.  My only claim to professional kitchens is working as a dishwasher in what was, at the time, Connecticut's premier (or among the premier) restaurants, the Copperbeech Inn.  I did get asked to come in early some times ans helped with prep work.  Who knew peeling butternut squashes would coat your hands with a green sludge that required a scothbrite pad to clean off!  Anyway I did get to spend time with the head chef talking about food and dishes and such, but it was really too short a time to be of much lasting effect.  I do remember and relish that experience, also the great old German pastry/desert chef.

I missed such an opportunity!  Oh, well.  Such is life.

I love food, love learning more about food.  

Let's see, I have a LamsonSharp turner, a Japanese Chef knife, a Tojiro, Calphalon cookware.

Anyway, enough about me.  On to the forum.

Dan (LaPorte)
my UID oldarpanet is a perfect anagram of my name (yes, I' a bit of a tech geek!)

post #2 of 2

Welcome to Cheftalk  - and we're glad you decided to post, rather than just lurking!


Our membership is from around the globe and all levels of culinary ability - and even those from the fringes of culinary professions, too - not just cooks!


Feel free to join in on a thread you find interesting, or start your own in the relevant forum.  The professional fora are read-only for those of us who are not employed in a culinary trade, but they still make interesting reading!


The wikis, blogs, articles, reviews and photographs on the site are also well worth spending time to view - and can be a source of inspiration, too.


Hope to see you around the boards!

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